Sauteed Cabbage & Onions

Anyhow, I like cabbage. Some of you may prefer it in slaws and not cooked, but this recipe will change your mind about eating cooked cabbage. It’s really a great side dish. My secret ingredient to make this recipe lethal? In more ways than one….. Bacon grease! So it’s not the healthiest, but it’s essential to me. Like I said in a previous post, I keep my bacon drippings in a jar in the fridge. (I got this idea from my mom who has always had a jar of bacon drippings in her fridge and of course, still does to this day.) And I pull that puppy out when I want to make some gravy or sauté the occasional vegetable. Defeats the purpose of the veggies maybe, but flavor, flavor, flavor! And indulging occasionally is perfectly all right in my opinion. If you do not have bacon grease or do not partake in that particular ingredient, butter will do just fine.

Sautéed Cabbage & Onions

1/2 head of a large green cabbage, roughly shredded or chopped

1/2 red onion, sliced

1 garlic clove, chopped

2 tbsp. bacon grease (or butter)

Salt & pepper, to taste

In a large skillet, (medium heat) melt the bacon grease. Add the onions and then the cabbage and sauté for approximately 7 minutes. Add the garlic in and stir around. Add salt (not too much salt, remember, you used BACON grease, which already has a lot of salty flavor) and pepper to taste. Stir to combine and serve.

I like my cabbage tender but still with a bite. I can tell it’s ready when it’s soft but hasn’t completely lost it’s form. Does that make sense? If not, comment and I’ll help you out as best I can.